Rosemary Sweet Potato Soup
"When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad."
photo by MA HIKER
- Ready In:
- 48mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 (14 1/2 ounce) cans chicken broth
- 1 lb fresh sweet potatoes, peeled and sliced
- 1 3⁄4 cups sliced carrots
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons butter
- 1 1⁄4 cups chopped onions
- 1 clove garlic, minced
- 1⁄2 cup orange juice (I use fresh)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 pinch red pepper
- chopped rosemary (for garnish)
directions
- In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
- Rosemary.
- Bring to boil.
- Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
- In medium skillet,combine butter,onion and garlic over medium heat.
- Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
- Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
- Stir pureed mixture into liquid.
- Stir in orange juice,salt and peppers.
- Return to low heat,cook 10 minutes or until heated through.
- Garnish each serving with fresh rosemary.
Questions & Replies
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Reviews
-
This is a wonderful recipe. I substituted apple juice for the orange juice and omitted the garlic and red peppers. I also used water instead of the broth and it was still fabulous! -
Very good! This is the perfect food - low cal, low fat and low carb. I'm also on a prescribed low protein diet and this fits right in. We didn't puree the carrots - the soup would have been like baby food if we had. It's a bit on the spicy side, so if you don't like your food hot, cut back a little on the white pepper. The serving size is 1 cup if the recipe is to make 6 servings. However, the stated serving size is 309g which is 1 1/3 cups - important to know for those with type 1 diabetes. -
Excellent. This will definitely be on the list of my family's favorite winter soups. Thanks for the recipe! -
I am not going to give stars to this one because there was a huge range of opinion on it. The people I served it to really enjoyed it (and I don't think they were just being polite!) However, I didn't really care for it. It is certainly easy to make and very healthy. It is nice and thick and seems like it could be decadent but it has very little fat. I really like the flavour of sweet potatoes, so I can't really pinpoint why I didn't like it. It just goes to show how different people's tastes can be! -
oh my - this is great! I've made butternut squash soup before but not sweet potato soup. This is similar but better and easier! I used baby carrots (which I didn't chop) and let simmer for longer. Then after adding all the ingredients and letting simmer for a while (perhaps an hour, was just waiting until lunch time) I used an immersion blender to mix it all up - easy & delicious! Definitely will make this again!
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Tweaks
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This soup is wonderful for those rainy days. I substituted 2 artificial sweetener packets for the orange juice and cayenne pepper for the red pepper flakes. Also, I used my immersion blender-- much easier than transferring hot soup from one pot to another. The taste was sweet with a kick. I will definitely make this again!
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This is a wonderful recipe. I substituted apple juice for the orange juice and omitted the garlic and red peppers. I also used water instead of the broth and it was still fabulous!
RECIPE SUBMITTED BY
<p>I enjoy cooking and especially baking.Love homemade bread.I really enjoy trying new recipes.I have a husband and 5 children,so it is a challenge trying to cook to please them all.Some of my kids are very picky eaters.At this time in my life,I am interested in healthy cooking.I lost 70 lbs with Weight Watchers and am trying to keep it off!</p>
